Crispy Chicken Thighs with Pasta and Pesto

Name: Crispy Chicken Thighs with Pasta and Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 2 teaspoons kosher salt; 1 teaspoons paprika; 227 grams cellentani pasta; 1 teaspoon freshly ground pepper; 6 servings Arugula Pesto; 2 kilograms skin-on, bone-in chicken thighs (about 7 thighs); 2 teaspoons vegetable oil

You can never have too many main course recipes, so give Crispy Chicken Thighs with Pastan and Pesto a try. This recipe makes 6 servings with 1107 calories, 61g of protein, and 8g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have pepper, skin-on, paprika, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

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Oven

Sprinkle chicken with salt, pepper, and paprika.

Ingredients you will need

Whole Chicken

Paprika

Pepper

Salt

Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.

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Cooking Oil

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Frying Pan

Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes.

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Whole Chicken

Equipment you will use

Frying Pan

Transfer chicken to a plate; discard drippings.

Ingredients you will need

Whole Chicken

Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. Arugula Pesto.

Ingredients you will need

Chicken Broth

Arugula

Pasta

Pesto

Add pasta mixture to skillet.

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Pasta

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Frying Pan

Place chicken, skin sides up, on pasta.

Ingredients you will need

Whole Chicken

Pasta

Bake at 400 for 25 to 30 minutes. Dollop with additional Arugula Pesto.

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Arugula

Pesto

Equipment you will use

Oven

Olives & Caperberries: Omit pasta, broth, and pesto. Prepare as directed through Step

Ingredients you will need

Caper Berries

Olives

Broth

Pasta

Pesto

Cut 1 lemon into 1/4-inch-thick rounds. Stir together 1 cup pitted large Spanish olives, 1 cup large caperberries with stems, 1/4 cup coarsely chopped almonds, and 1/4 cup dry white wine in skillet; add lemon slices.

Ingredients you will need

Dry White Wine

Caper Berries

Almonds

Olives

Lemon

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Frying Pan

Place chicken, skin sides up, in skillet.

Ingredients you will need

Whole Chicken

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Frying Pan

Bake as directed.

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Oven

Sprinkle with parsley.

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Parsley

Poblanos & Onions: Omit pasta, chicken broth, and pesto. Prepare recipe as directed through Step

Ingredients you will need

Chicken Broth

Poblano Pepper

Onion

Pasta

Pesto

Place 3 large poblano peppers, seeded and chopped, and 1/2 large white onion, chopped, in skillet.

Ingredients you will need

Poblano Pepper

White Onion

Equipment you will use

Frying Pan

Place chicken, skin sides up, in skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Bake as directed.

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Oven

Remove from oven, and top with 1/4 cup chopped fresh cilantro and 1/4 cup crumbled queso blanco.

Ingredients you will need

Fresh Cilantro

Equipment you will use

Oven

Potatoes & Rosemary: Omit pasta, chicken broth, and pesto. Prepare recipe as directed through Step

Ingredients you will need

Chicken Broth

Potato

Rosemary

Pasta

Pesto

Place 2 lb. small fingerling potatoes, cut into 1/2-inch-thick pieces, in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt.

Ingredients you will need

Fingerling Potato